Chicken Rotel

Directions

1. 1
   Boil chicken until tender; let cool.
2. 2
   Remove meat from bones. Cook spaghetti in 2 cups water or leftover chicken broth.
3. 3
   Set aside.
4. 4
   Saute onions and peppers in oleo.
5. 5
   Add cheese and stir until melted.
6. 6
   Add tomatoes and chicken and mix.
7. 7
   Stir in cooked spaghetti; add peas last.
8. 8
   Fold in evenly.
9. 9
   Bake at 350° for 35 minutes or until bubbly hot.
10. 10
    Makes a 3-quart casserole.